Low-pungency-degree chopped capsicum chinense and preparation method thereof
A low-spicy yellow lantern chili technology, which is applied in the field of low-spicy yellow lantern chopped pepper and its preparation, can solve the problem that the taste and properties of fermented chopped pepper cannot be achieved, the quality and safety of chopped pepper cannot be guaranteed, and the problem of fermented chopped chili pepper cannot be guaranteed. Insufficient taste and other problems, to meet the needs of health and the pursuit of a better life, rich and authentic pickled pepper flavor, good taste and flavor
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[0034] like figure 1 As shown, the low-spicy yellow lantern chopped pepper and a preparation method thereof provided in the embodiment of the present invention, the preparation method comprises the following steps:
[0035] S101, preparation of kimchi fermentation broth:
[0036] 1) Preparation of kimchi water:
[0037] Put 1000mL of cold boiled water into a cleaned 1.2L glass fermentation bottle, and add 70g of salt and 50g of sugar.
[0038] 2) Preparation of kimchi ingredients:
[0039] Clean 500g of cabbage, 50g of millet red pepper, 100g of white radish, 50g of garlic head and 50g of ginger without stems, cut them into certain sizes, and dry them until they wilt.
[0040] 3) Pickling and fermentation:
[0041] Put the dried raw materials into the kimchi fermentation bottle and press tightly. The raw materials are submerged in water and the container loading factor is 0.8. After being sealed and fermented at 25-28° C. for 7 days, it was matured to obtain a kimchi ferm...
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[0047] Example
[0048] 1. Preparation of kimchi fermentation broth
[0049] 1.1 Preparation of kimchi water
[0050] Put 1000mL of cold boiled water into a cleaned 1.2L glass fermentation bottle, add 70g of salt and 50g of sugar.
[0051] 1.2 Preparation of kimchi ingredients
[0052] Clean 500g of cabbage, 50g of millet red pepper, 100g of white radish, 50g of garlic head and 50g of ginger without stems, cut them into certain sizes, and dry them until they wilt.
[0053] 1.3 Pickling and fermentation
[0054] Put the dried raw materials into the kimchi fermentation bottle and press tightly. The raw materials are submerged in water and the container loading factor is 0.8. After being sealed and fermented at 25-28° C. for 7 days, it was matured to obtain a kimchi fermentation broth.
[0055] 2. Marinated with yellow lantern pepper ingredients
[0056] Select mature and non-rotten yellow lantern peppers, clean them, remove the stems, cut them into 0.5cm×0.5cm in size, and...
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